Oatmeal and egg whites is the traditional breakfast for a competitive bodybuilder but I am far from traditional. My breakfast is typically eaten at the gym between my morning clients so I don’t have much time and need something that travels well. These muffins topped with a thin layer of peanut butter hit the spot every time!
What you need:
1 can all natural pumpkin
6 egg whites
1 tsp vanilla extract
2 tbsps. of walden farms pancake syrup (for taste)
2 tsp cinnamon
1/2 – 1 tsp pumpkin pie spice
Stevia to taste (I use at least 6 packets)
48 g of PB Fit Powdered peanut butter
2 scoops (66g) GNC Sustained Protein blend in Peanut Butter Puffs
120 g quick oats
.5 – 1 cup of unsweetened almond milk (for consistency)
1 tsp baking soda
1 tsp salt
12 Parchment paper muffin cups
Pre-heat oven to 350, mix all wet ingredients first and then add the rest.
Fill 12 muffin cups evening and bake at 350 for 20-30 mins (check to see if cooked through. They will be dry if you overcook and too moist if undercooked)
Today is my low carb day where I only eat complex carbs with one meal. Well, I already ate that for breakfast and now I am off to the gym to build up my hamstrings. I need an energy boost and some protein to feed my muscles. Today I created a yummy low carb pre-workout shake that was worth sharing.
What you need:
8 oz water or unsweetened almond or cashew milk ( I used water becasue I am out of milk)
8 oz unsweetened cold brewed coffee (or left over cold coffee)
3 tbsp powdered peanut butter
1 tsp cinnamon
1 scoop Whey Isolate Protein powder (I used snickerdoodle but you could use vanilla or chocoalte)
1 cup baby spinach
1-3 packets of stevia
3-5 ice cubes
Add all ingredients to blender and mix well. Enjoy!
During the last few weeks of my competition prep I began to cut many things out of my diet and stick to the basics that I knew my body could handle and digest well. This means my meals were very repetitive because I didn’t want to chance anything not agreeing with my body and halting my progress. For breakfast this was your standard oatmeal and egg whites. I wanted to add some moisture and flavor to them so I incorporated ripe bananas and my favorite protein powders to make a super simple and quick oatmeal bake. It yields six servings so my husband and I have breakfast ready to eat on the go 3 days in a row. I have made it three times now and each time I love it more so I decided I just had to share the recipe.